Birria Tacos Recipe
Birria Tacos recipe takes the Mexican stew (birria de res) into a different level! Tacos stuffed with molten Oaxacan cheese and fall-apart, tender and juicy beef. Birria tacos are so delicious you’ll probably make them every night!
These birria tacos are the new favorite in my kitchen! It’s such a fresh and exciting take on tacos and my family just love them. What’s great with this recipe is you can either use taco shells or flour tortillas and it will still be awesome. Everyone will be running to the table once they get a whiff of the amazing aroma when the tacos hit the pan.
What is a Birria Taco?
As I mentioned in the intro, these are tacos version of the immensely delicious Mexican goat or lamb stew. But, instead of goat or lamb, beef is the choice of meat for braising. The birria de res in itself is already flavorful and is a dish on its own.
To make tacos, pulled braised beef is stuffed in taco shells together with Oaxacan cheese then dipped in the stew and fried before serving. Once cooked, serve them asap while they’re hot and crispy! Best eaten with a bowl of consomé on the side for dipping.
Why this taco recipe works!
These tacos made quite a stir in social media and most of you might be wondering what it taste like. This homemade birria tacos recipe will let you experience it.
Dip-soaking the tortilla then frying it in oil will not only give you tasty taco filling but also flavorful and crispy shells!
You can either use corn tortilla or flour tortilla for this recipe. Whatever you choose, you’ll get amazing and tasty result.
Some tips for an amiable experience
You can make the stew by slow cooker, instant pot, or stove top. Choose whatever method suits you best.
You can substitute ancho chilis with mini capsicum and dried chili peppers.
I used beef shank for this recipe but you can also use short ribs.
You can make the stew beef birria or stew in advance. Shred the beef and place the sauce in an airtight container then fridge both. Just, warm when you’re ready to make for taco night!
The secret ingredient is always LOVE
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Beef Mechado is a tomato based stew that is insanely delicious, full stop! Tender beef with thick and tangy sauce with carrots and potatoes
Tired of classic tacos recipe? Give this a try and I guarantee you’ll be back for more! Adieu, MIA
Birria Tacos Recipe
- 1 kilo beef shank (cut into 3×3 in. blocks)
- 5 pcs dried bird's eye chili (seeds removed)
- 2 pcs spanish capsicum (or ancho pepper / seeds removed)
- 1 pc fresh bird's eye chili (seeds removed / add more for extra heat)
- 1 pc cinnamon stick
- 3 pcs bay leaves
- 1 tbsp coriander seeds
- 1 tbsp whole black peppercorn
- 2 tbsp dried oregano
- 1 ½ tbsp tomato paste
- 1 small onion (sliced)
- 3 cloves garlic (minced)
- salt (for seasoning)
- 3 tbsp cooking oil
- 5 cups beef stock (1 beef cube dissolved in water)
- 6 pcs flour tortillas (or corn tortillas)
- ½ cup oaxacan cheese (or mozzarella cheese)
- chopped onion and cilantro (for garnish)
Making the stew
- In a small pot place all chilis/capsicum then submerge in 2 cups water. Boil until soft and tender.
- Place cooked chilis in a blender and add ⅔ cups of water used for boiling chilies. Blend into a smooth paste. Set aside.
- Cut beef shanks into 3×3 in. blocks and season with salt. In a large pot, heat oil over medium heat and sear beef shank for 2-3 minutes on all sides. Remove beef from pot and set aside.
- Using same pot, add more oil if needed, sauté onion and garlic. Add tomato paste and oregano then stir to incorporate. Pour beef stock and add seared beef shanks.
- In a small cheese cloth, place cinnamon stick, pepper corn, coriander seeds, and bay leaves. Tie to secure cheese cloth and add in the pot with beef.
- Cover the pot with lid and simmer-cook for 30 minutes. Add blended chilies and mix to incorporate then continue cooking for additional 30 minutes until beef is pull-apart tender. (Season with salt if needed)
- Remove cheese cloth with spices and disregard. Separate beef from the sauce. Pull apart beef using forks until shredded and place sauce in a bowl. Set aside.
Making the birria tacos
- In a pan heat 1 tsp cooking oil over low-medium heat.
- Take a piece of tortilla and gently dip in the sauce making sure all surface are coated.
- Place coated tortilla in the pan then add 2-3 tbsp. shredded beef and 1 – 2 tbsp. oaxaca cheese on one side of the tortilla then fold. Fry for 1 – 2 minutes then flip and fry for another 2 minutes or until golden and crispy.
- Repeat process then serve with stew sauce in a bowl topped with dices onion and chopped cilantro. Bon appetit!